Zucchini Chips Recipe Dehydrator at Mackenzie Bellingshausen blog

Zucchini Chips Recipe Dehydrator. Coat zucchini with olive oil. You could also thinly slice them with a sharp knife. Separate any pieces that stick together. Cut the zucchini down to a manageable size. Repeat with the remaining zucchini slices. Slice the zucchini into thin rounds. On dehydrator trays in a single layer, ensuring plenty of space between them. Keep slicing the fresh zucchini until everything is evenly cut into rounds. Slice the zucchini on a mandolin. In a medium bowl, mix apple cider. They can touch but should not overlap. Dry at 135°f for 10 to 12 hours until crisp. Add a handful of zucchini slices to the bowl and toss until they are just coated with the vinegar and spice mix. Add the rounds in a bowl and toss with the olive oil, salt and pepper. Place each round on the.

Dehydrated Zucchini Chips Healthy Recipe Zucchini chips recipe
from www.pinterest.com

Separate any pieces that stick together. Add a handful of zucchini slices to the bowl and toss until they are just coated with the vinegar and spice mix. Slice the zucchini on a mandolin. Dry at 135°f for 10 to 12 hours until crisp. Keep slicing the fresh zucchini until everything is evenly cut into rounds. You could also thinly slice them with a sharp knife. On dehydrator trays in a single layer, ensuring plenty of space between them. Arrange slices on dehydrator trays. Arrange the chips on dehydrator trays. Repeat with the remaining zucchini slices.

Dehydrated Zucchini Chips Healthy Recipe Zucchini chips recipe

Zucchini Chips Recipe Dehydrator Keep slicing the fresh zucchini until everything is evenly cut into rounds. In a medium bowl, mix apple cider. You could also thinly slice them with a sharp knife. Place each round on the. It's a good idea to add a mesh sheet under the tray, so they don't fall into. Repeat with the remaining zucchini slices. Add the rounds in a bowl and toss with the olive oil, salt and pepper. They can touch but should not overlap. Slice the zucchini into thin rounds. Coat zucchini with olive oil. Separate any pieces that stick together. Slice the zucchini on a mandolin. Keep slicing the fresh zucchini until everything is evenly cut into rounds. Arrange slices on dehydrator trays. Dry at 135°f for 10 to 12 hours until crisp. Add a handful of zucchini slices to the bowl and toss until they are just coated with the vinegar and spice mix.

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